Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Meat
Is chulent meat interchangeable with beef stew meat?



Post new topic   Reply to topic View latest: 24h 48h 72h

Amelia Bedelia




 
 
    
 

Post Tue, Oct 28 2014, 9:41 pm
I'd like to make a goulash but only have chulent meat instead of beef stew. Would it work? Would the chulent meat be soft, tender, and tasty if I cook it in a crockpot with the rest of the goulash ingredients?
Back to top

nechamad




 
 
    
 

Post Tue, Oct 28 2014, 10:21 pm
I would use it. Sounds good!
Back to top

seeker




 
 
    
 

Post Tue, Oct 28 2014, 10:24 pm
Probably. I thought from the title you were asking the other way, in which case I'd say no because I tried it and found stew meat was less tender, juicy, and tasty in my chulent. So I'd say from that experience that cholent meat is the better quality. It probably wants to be cooked for a long time though.
Back to top

pumpernickle




 
 
    
 

Post Tue, Oct 28 2014, 10:25 pm
Beef stew is definitely a leaner cut than cholent meat. It will not be the same but it is totally interchangeable. The crockpot makes everything softer and and tender(er)... Although it wont be as soft and it will be more grainy it will still be delicious! Enjoy!
Back to top

greenfire




 
 
    
 

Post Wed, Oct 29 2014, 6:57 pm
unless you're using flanken on the bone ... any cubed beef will make beef stew aka goulash
Back to top

debsey




 
 
    
 

Post Wed, Oct 29 2014, 7:09 pm
Amelia Bedelia wrote:
I'd like to make a goulash but only have chulent meat instead of beef stew. Would it work? Would the chulent meat be soft, tender, and tasty if I cook it in a crockpot with the rest of the goulash ingredients?


It should be fine.
Can you share your goulash recipe? I've never managed to make a good one and if your SN is Amelia Bedelia you MUST be a good cook!
Back to top

Volunteer




 
 
    
 

Post Wed, Oct 29 2014, 7:19 pm
Generally speaking, both beef stew meat and "chulent meat" are mixed pieces cut from miscellaneous parts of the steer. They could be the pretty much the same, although one type may be leaner than the other, depending on how the butcher defines "chulent meat" (which isn't a regular specifically defined cut, as brisket or shoulder roast are, for example).
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Meat

Related Topics Replies Last Post
Beef jerkey freshness
by amother
1 Sun, Mar 17 2024, 9:52 am View last post
Bourbon-Braised Beef 0 Fri, Mar 15 2024, 1:34 pm View last post
Beef Jerky & ?
by amother
9 Tue, Mar 12 2024, 10:46 am View last post
A lot of chicken and meat recipes call for wine - what type?
by amother
12 Mon, Mar 11 2024, 9:01 am View last post
When do NY stores start selling Pesach meat?
by amother
2 Sat, Mar 09 2024, 9:31 pm View last post